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Post by Tia on Jul 28, 2005 10:59:20 GMT -5
Red Tomato Chutney
This sweet-tart chutney pairs summery tomatoes with fall-flavored cranberries, making it an all-purpose condiment for late-summer and fall barbecues. Spoon it over burgers and grilled chicken. In cooler weather, toss a little chutney with roasted vegetables, such as parsnips, turnips, or sweet potatoes. Or mix it with low-fat mayonnaise to make a dip for raw vegetables.
3 cups finely chopped peeled tomato (about 4 large) 1 cup finely chopped red bell pepper 1 cup finely chopped red onion 1/2 cup dried cranberries 1/2 cup cider vinegar 1/4 cup granulated sugar 1/4 cup packed brown sugar 2 tablespoons minced peeled fresh ginger 1/2 teaspoon salt 1/2 teaspoon mustard seeds 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon ground allspice 1/8 teaspoon ground red pepper
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick (B), stirring frequently. Cool; pour into airtight containers. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
Yield: 3 1/2 cups (serving size: 2 tablespoons)
NUTRITION PER SERVING CALORIES 30(3% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 6mg; SODIUM 44mg; FIBER 0.5g; IRON 0.2mg; CARBOHYDRATE 7.5g
Mark Scarbrough Cooking Light, AUGUST 2005
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